West Indian Massala

Name: West Indian Massala
Ingredients: 6 tablespoons coriander seeds; 1 teaspoon fenugreek seeds; 2 teaspoons fennel seeds; 1 teaspoon mustard seeds; 1 12 teaspoons cumin seeds; 2 teaspoons turmeric (optional); 12 teaspoon ground habanero chile pepper (optional)

7 ingredients

6 steps

Ingredients

6 tablespoons coriander seeds
1 teaspoon fenugreek seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 12 teaspoons cumin seeds
2 teaspoons turmeric (optional)
12 teaspoon ground habanero chile pepper (optional)

Directions

1

Toast all the seeds in a dry skillet, stirring well, until they begin popping.
2

Lower the heat and cook for an additional 5 minutes, taking care not to burn the seeds.
3

Cool the seeds and grind them all together finely in a spice mill or with a mortar and pestle.
4

Add the turmeric and mix well if you wish to make a curry powder.
5

Add the habanero powder for a hotter masala.
6

Store in a tightly closed container in your spice cabinet.